It’s strange, your description elicits both disgust and mouth-watering hunger.
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Wow. You know about a relatively obscure culinary technique. Better give you a Michelin star.
Use adblockers, i don’t see them at all and the site loads quickly for me. That said you would hope that BB of all places would have their site set up to be more user friendly.
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So… just add this expensive wagyu fat to this $1 steak and get a mild improvement.
Honestly, if there were such a thing as a micro-larder that could achieve the same scale of marbling as a real wagyu steak, and they used an already tender cut like a tenderloin medallion, I bet it would be very hard to tell them apart.
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